Please a crowd with this crispy roast pork made with a delicious lemon and parmesan stuffing.
The ingredient of Lemon And Parmesan Pork
- 40g butter
- 1 large red onion finely chopped
- 2 garlic cloves crushed
- 1 cup 75g fresh breadcrumbs made from day old bread
- 1 3 cup 25g finely grated parmesan
- 1 lemon zested cut into wedges
- 1 4 cup flat leaf parsley chopped
- 1 tablespoon drained capers chopped
- 1 8kg coles australian pork leg roast boneless
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 garlic bulb halved
- 1kg baby potatoes
- steamed broccolini to serve
- traditional gravy to serve
The Instruction of lemon and parmesan pork
- preheat oven to 230c heat the butter in a small frying pan over medium heat add the onion and garlic cook stirring for 5 mins or until onion softens transfer to a bowl add the breadcrumbs lemon zest parmesan parsley and capers stir to combine season
- place the pork rind side up on a clean work surface pat dry with paper towel turn pork over and use a small sharp knife to make a 5cm deep cut under the centre of the meat to make a cavity for the stuffing place the stuffing across the centre of the pork roll up the pork to enclose the filling use kitchen string to tie the pork at 3cm intervals to secure place rind side up in a large roasting pan drizzle with half the oil sprinkle with salt rub the salt over the rind and into the cuts roast for 30 mins or until rind begins to crackle
- reduce oven to 180c roast for a further 30 mins arrange the potato halved garlic and lemon wedges around the pork drizzle with remaining oil roast for 1 hour or until pork is just cooked through transfer the pork and vegetable mixture to a serving platter set aside covered for 15 mins to rest
- thickly slice the pork serve with the potato mixture broccolini and gravy
Nutritions of Lemon And Parmesan Pork
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